Anthony Myint enjoying Henry's Hunan.
The expert: Anthony Myint, proprietor of Mission Chinese Food and the cofounder of Commonwealth and Linea Caffe, has never shied away from multiple hats. When he’s not working on a new boundary-pushing recipe for the café—churro-style Belgian waffle, anyone?—he’s ironing out his charitable collaborations. His latest gives a kickback to the San Francisco Food Bank when you purchase a $50 gift certificate to Rich Table and other hot tickets in town. Visit sharetable.org
What he craves: “As the proprietor of a Chinese restaurant, I feel guilty about the extent of my addiction to the Chinese chicken salad at Henry’s Hunan. Maybe it’s preemptive guilt about someday serving a similar dish. Anyway, Henry’s version has thin glass noodles in a fairly acidic peanut sauce, with a lot of fine strings of chicken breast, shredded iceberg lettuce, and cucumber. It may not sound like the magic formula, but for me, the whole thing comes together perfectly with Henry’s black bean–chili oil condiment. Note: enjoy it cold, not as part of a delivery or takeout order that sits in a bag with hot food.” 1708 Church St. (near 29th St.), 415-826-9189
Originally published in the January issue of San Francisco.